Active Time

　　15 min

　　Total Time

　　25 min

Ingredients

　　1 medium onion, chopped

　　2 garlic cloves, finely chopped

　　1/2 teaspoon salt

　　1/2 teaspoon black pepper

　　1 tablespoon olive oil

　　1 cup salted roasted cashews (4 1/2 ounces)

　　1 tablespoon tomato paste

　　1/4 teaspoon cayenne, or to taste

　　3 1/2 cups reduced-sodium chicken broth (28 fluid ounces)

　　Garnish: fresh cilantro; cashews

　　Cook onion, garlic, salt, and black pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Transfer to a blender and purée with cashews, tomato paste, cayenne, and 2 cups broth until very smooth, about 1 minute. Return to saucepan and stir in remaining 1 cups broth, then simmer, stirring occasionally, until slightly thickened, about 1 minute. Season soup with salt.